CN110934167A - Formula and preparation method of rose soft sweets - Google Patents
Formula and preparation method of rose soft sweets Download PDFInfo
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- CN110934167A CN110934167A CN201911175583.0A CN201911175583A CN110934167A CN 110934167 A CN110934167 A CN 110934167A CN 201911175583 A CN201911175583 A CN 201911175583A CN 110934167 A CN110934167 A CN 110934167A
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food, in particular to a formula of rose soft sweets and a preparation method thereof. The shape structure of the candy is changed, the candy is originally presented in the form of a slice soft candy, and the candy is right in size, easy to enter the mouth and not blocked at the throat; the composite structure is originally created; the whole process does not add any chemical additives such as chemical additives and gelatin, and other risks brought by sugar are reduced; the food can be dissolved in the mouth, does not stick to teeth, is quickly absorbed, and can quickly supply energy to people with hypoglycemia or needing sugar supplementation to quickly prevent collapse of the body; butter, milk, flour and eggs are used as the cake bottom to provide nutrition required by the body, and the cake bottom can also be used for replacing meals; the rose soft sweet can maintain beauty and keep young, sooth liver and relieve depression and the like; the pure copper pot is boiled into sugar by manual slow fire, the sugar is heated uniformly, and the sugar is sticky and has transparent luster.
Description
Technical Field
The invention relates to the technical field of foods, and particularly relates to a formula of rose soft sweets and a preparation method thereof.
Background
Sugar is an important food in people's life, and brings joy and sweet to people. Generally, edible candies are changed in color, shape and taste by using a material of a main body, or are packaged to attract consumers. The traditional candy is single in structure, generally is single hard candy, soft candy or sandwich candy, and has simple taste from the beginning to the end of eating; in addition, sugar is essential in life of people, and people with hypoglycemia are very dangerous, especially the elderly and sugar friends with cardiovascular diseases. The diabetic with too strict insulin treatment and blood sugar control for a long time is easy to have hypoglycemia, and the best coping method is to drink sugar water or eat sugar blocks immediately to avoid hypoglycemia; secondly, if the sugar partner does exercise with higher intensity, in order to prevent the occurrence of hypoglycemia, it is helpful to eat a proper amount of sugar before or during the exercise to meet the energy supply and prevent the blood pressure from being low and faint. The young people have high working pressure and irregular eating frequently, the blood pressure is low when the young people are hungry, the young people are easy to fall out, the sugar supplement can prevent the people from falling down, the energy can be rapidly supplemented for the body, and the body collapse is prevented; therefore, a lot of burden exists when people eat the sugar, the psychological burden is increased after the people eat the sugar, and the pleasure feeling brought to people by the sugar is reduced; the existing sugar on the market is mainly hard sugar or soft sugar, is mostly accompanied with tooth sticking and difficult chewing, is mostly round or massive, is easy to block the throat in the original sugar, is difficult to rapidly chew and provide energy in spite of the people eating the sugar and the functional types, is also partially added with gelatin or other chemicals, has partial defects in both functions and nutrition, and has a plurality of risks! In view of the above, a formula of rose soft sweets and a preparation method thereof are provided.
Disclosure of Invention
In order to make up for the defects, the invention provides a formula of rose soft sweets and a preparation method thereof.
The technical scheme of the invention is as follows: the preparation method comprises the following steps:
A. making cake bottoms
The method comprises the following steps: melting butter into liquid with slow fire;
step two: mixing flour, milk powder and white sugar, and adding into the butter of the first step;
step three: beating the protein and 5g of white granulated sugar to a hook;
step four: mixing beaten protein and white granulated sugar into the second step butter for multiple times;
step five: pouring into a mould and leveling;
step six: shaping with a grinding tool, refrigerating, and baking;
step seven: baking with slow fire at 150 deg.C for 15 min;
step eight: taking out and keeping the temperature constant for later use;
B. making soft sweets
Step nine: preparing a pure copper pot for air drying for later use;
step ten: pouring the maltose water and the white granulated sugar into a copper pot, stirring uniformly, and decocting with slow fire until the maltose water and the white granulated sugar are foamed;
step eleven: mixing milk, the self-made rose freeze-dried powder and condensed milk, and placing in a pot to boil;
step twelve: pouring the liquid obtained in the step eleven into the step eleven, and stirring the liquid with a silica gel scraper until the liquid is uniform and glossy;
step thirteen: pouring butter into the step twelve, and stirring the butter uniformly by using an egg beater;
fourteen steps: placing the step thirteen on a silica gel pad for refrigeration and shaping;
step fifteen: the shape can be adjusted by refrigeration, and then the mold can be demoulded;
C. two-in-one
Sixthly, the steps are as follows: manually bonding the cake bottoms obtained in the step eight with the soft sweets obtained in the step fifteen;
seventeen steps: selecting special sugar paper for packaging, and refrigerating at low temperature of less than or equal to 5 ℃ for preservation.
As a preferred technical scheme, the weight parts of the proteins, the white granulated sugar, the butter, the flour and the milk powder in the first step to the fourth step are as follows: 25:15:30:24: 6.
as a preferred technical scheme, the weight parts of white granulated sugar, condensed milk, maltose, milk, butter and rose freeze-dried powder in the seventh to tenth steps are as follows: 15:15:20:40:1.5: 8.5.
as a preferable technical scheme, the multiple times in the fourth step are 4-5 times.
As a preferable technical scheme, the storage time in the fourteen step is 120-200 min.
Compared with the prior art, the invention has the beneficial effects that:
1. the shape and structure of the candy are changed, the candy is originally presented in the form of slice soft sweets, has the right size, is easy to enter the mouth and cannot block the throat;
2. an original combined structure is created and presented by a combination of biscuits and sugar;
3. the whole process does not add any chemical additives such as chemical additives and gelatin, and other risks brought by sugar are reduced;
4. the food can be dissolved in the mouth, does not stick to teeth, is quickly absorbed, and can quickly supply energy to people with hypoglycemia or needing sugar supplementation to quickly prevent collapse of the body;
5. the cake bottom is made of butter, milk, flour and eggs, which can bring most of nutrition, provide nutrition required by human body and can replace meal;
6. the rose flower has the effects of beautifying, soothing the liver, relieving depression, benefiting the lung, calming the heart, strengthening the spleen, stimulating the appetite, inducing diuresis, treating stranguria, regulating qi, regulating blood, expelling toxin, beautifying, dissipating blood stasis, inducing resuscitation, dispersing stagnated liver qi, activating spleen, promoting bile secretion, helping digestion and regulating mechanism, and in addition, the rose flower also contains various nutritional ingredients, has a good curative effect on certain skin diseases, can thoroughly remove acnes and comedos after long-term use, enables the skin of the face to be smooth and tender and has a certain effect on treating facial chloasma;
7. the pure copper pot is boiled into sugar by manual slow fire, the sugar is heated uniformly, and the sugar is sticky and has transparent luster.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The invention provides a formula of rose soft sweets and a preparation method thereof, which are characterized in that: the preparation method comprises the following steps:
A. making cake bottoms
The method comprises the following steps: melting butter into liquid with slow fire;
step two: mixing flour, milk powder and white sugar, and adding into the butter of the first step;
step three: beating the protein and 5g of white granulated sugar to a hook;
step four: mixing beaten protein and white granulated sugar into the second step butter for multiple times;
step five: pouring into a mould and leveling;
step six: shaping with a grinding tool, refrigerating, and baking;
step seven: baking with slow fire at 150 deg.C for 15 min;
step eight: taking out and keeping the temperature constant for later use;
B. making soft sweets
Step nine: preparing a pure copper pot for air drying for later use;
step ten: pouring the maltose water and the white granulated sugar into a copper pot, stirring uniformly, and decocting with slow fire until the maltose water and the white granulated sugar are foamed;
step eleven: mixing milk, the self-made rose freeze-dried powder and condensed milk, and placing in a pot to boil;
step twelve: pouring the liquid obtained in the step eleven into the step eleven, and stirring the liquid with a silica gel scraper until the liquid is uniform and glossy;
step thirteen: pouring butter into the step twelve, and stirring the butter uniformly by using an egg beater;
fourteen steps: placing the step thirteen on a silica gel pad for refrigeration and shaping;
step fifteen: the shape can be adjusted by refrigeration, and then the mold can be demoulded;
C. two-in-one
Sixthly, the steps are as follows: manually bonding the cake bottoms obtained in the step eight with the soft sweets obtained in the step fifteen;
seventeen steps: selecting special sugar paper for packaging, and refrigerating at low temperature of less than or equal to 5 ℃ for preservation.
It is worth further explaining that the weight parts of the protein, the white granulated sugar, the butter, the flour and the milk powder in the steps from the first step to the fourth step are as follows: 25:15:30:24: 6.
it is worth further explaining that the proportion by weight of the white granulated sugar, the condensed milk, the maltose water, the milk, the butter and the rose freeze-dried powder in the seventh step to the tenth step is as follows: 15:15:20:40:1.5: 8.5.
it is worth further explaining that the number of times in the fourth step is 4-5 times.
It is worth further explaining that the storage time in the fourteenth step is 120-.
Example 2
The invention provides a formula of rose soft sweets and a preparation method thereof, which are characterized in that: the preparation method comprises the following steps:
A. making cake bottoms
The method comprises the following steps: melting butter into liquid with slow fire;
step two: mixing flour, milk powder and white sugar, and adding into the butter of the first step;
step three: beating the protein and 5g of white granulated sugar to a hook;
step four: mixing beaten protein and white granulated sugar into the second step butter for multiple times;
step five: pouring into a mould and leveling;
step six: shaping with a grinding tool, refrigerating, and baking;
step seven: baking with slow fire at 150 deg.C for 15 min;
step eight: taking out and keeping the temperature constant for later use;
B. making soft sweets
Step nine: preparing a pure copper pot for air drying for later use;
step ten: pouring the maltose water and the white granulated sugar into a copper pot, stirring uniformly, and decocting with slow fire until the maltose water and the white granulated sugar are foamed;
step eleven: mixing milk, the self-made rose freeze-dried powder and condensed milk, and placing in a pot to boil;
step twelve: pouring the liquid obtained in the step eleven into the step eleven, and stirring the liquid with a silica gel scraper until the liquid is uniform and glossy;
step thirteen: pouring butter into the step twelve, and stirring the butter uniformly by using an egg beater;
fourteen steps: placing the step thirteen on a silica gel pad for refrigeration and shaping;
step fifteen: the shape can be adjusted by refrigeration, and then the mold can be demoulded;
C. two-in-one
Sixthly, the steps are as follows: manually bonding the cake of the step eight with the soft candy of the step fifteen;
seventeen steps: selecting special sugar paper for packaging, and refrigerating at low temperature of less than or equal to 5 ℃ for preservation.
It is worth further explaining that the weight parts of the protein, the white granulated sugar, the butter, the flour and the milk powder in the steps from the first step to the fourth step are as follows: 25:15:30:24: 6.
it is worth further explaining that the proportion by weight of the white granulated sugar, the condensed milk, the maltose water, the milk, the butter and the rose freeze-dried powder in the seventh step to the tenth step is as follows: 15:15:20:40:1.5: 8.5.
it is worth further explaining that the number of times in the fourth step is 4.
It is worth further explaining that the refrigeration time in the fourteenth step is 120 min.
Example 3
The invention provides a formula of rose soft sweets and a preparation method thereof, which are characterized in that: the preparation method comprises the following steps:
A. making cake bottoms
The method comprises the following steps: melting butter into liquid with slow fire;
step two: mixing flour, milk powder and white sugar, and adding into the butter of the first step;
step three: beating the protein and 5g of white granulated sugar to a hook;
step four: mixing beaten protein and white granulated sugar into the second step butter for multiple times;
step five: pouring into a mould and leveling;
step six: shaping with a grinding tool, refrigerating, and baking;
step seven: baking with slow fire at 150 deg.C for 15 min;
step eight: taking out and keeping the temperature constant for later use;
B. making soft sweets
Step nine: preparing a pure copper pot for air drying for later use;
step ten: pouring the maltose water and the white granulated sugar into a copper pot, stirring uniformly, and decocting with slow fire until the maltose water and the white granulated sugar are foamed;
step eleven: mixing milk, the self-made rose freeze-dried powder and condensed milk, and placing in a pot to boil;
step twelve: pouring the liquid obtained in the step eleven into the step eleven, and stirring the liquid with a silica gel scraper until the liquid is uniform and glossy;
step thirteen: pouring butter into the step twelve, and stirring the butter uniformly by using an egg beater;
fourteen steps: placing the step thirteen on a silica gel pad for refrigeration and shaping;
step fifteen: the shape can be adjusted by refrigeration, and then the mold can be demoulded;
C. two-in-one
Sixthly, the steps are as follows: manually bonding the cake of the step eight with the soft candy of the step fifteen;
seventeen steps: selecting special sugar paper for packaging, and refrigerating at low temperature of less than or equal to 5 ℃ for preservation.
It is worth further explaining that the weight parts of the protein, the white granulated sugar, the butter, the flour and the milk powder in the steps from the first step to the fourth step are as follows: 25:15:30:24: 6.
it is worth further explaining that the proportion by weight of the white granulated sugar, the condensed milk, the maltose water, the milk, the butter and the rose freeze-dried powder in the seventh step to the tenth step is as follows: 15:15:20:40:1.5: 8.5.
it is worth further explaining that the number of times in the fourth step is 5.
It is worth further explaining that the refrigeration time in the fourteenth step is 200 min.
The shape structure of the candy is changed, the candy is originally presented in the form of a slice soft candy, and the candy is right in size, easy to enter the mouth and not blocked at the throat; an original combined structure is created and presented by a combination of biscuits and sugar; the whole process does not add any chemical additives such as chemical additives and gelatin, and other risks brought by sugar are reduced; the food can be dissolved in the mouth, does not stick to teeth, is quickly absorbed, and can quickly supply energy to people with hypoglycemia or needing sugar supplementation to quickly prevent collapse of the body; the cake bottom is made of butter, milk, flour and eggs, which can bring most of nutrition, provide nutrition required by human body and can replace meal; the rose flower has the effects of beautifying, soothing the liver, relieving depression, benefiting the lung, calming the heart, strengthening the spleen, stimulating the appetite, inducing diuresis, treating stranguria, regulating qi, regulating blood, expelling toxin, beautifying, dissipating blood stasis, inducing resuscitation, dispersing stagnated liver qi, activating spleen, promoting bile secretion, helping digestion and regulating mechanism, and in addition, the rose flower also contains various nutritional ingredients, has a good curative effect on certain skin diseases, can thoroughly remove acnes and comedos after long-term use, enables the skin of the face to be smooth and tender and has a certain effect on treating facial chloasma; meanwhile, the pure copper pot is boiled into sugar by manual slow fire, the heating is uniform, the sugar is sticky, and the luster is thoroughly removed.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (5)
1. The formula of the rose soft sweet and the preparation method thereof are characterized in that: the preparation method comprises the following steps:
A. making cake bottoms
The method comprises the following steps: melting butter into liquid with slow fire;
step two: mixing flour, milk powder and white sugar, and adding into the butter of the first step;
step three: beating the protein and 5g of white granulated sugar to a hook;
step four: mixing beaten protein and white granulated sugar into the second step butter for multiple times;
step five: pouring into a mould and leveling;
step six: shaping with a grinding tool, refrigerating, and baking;
step seven: baking with slow fire at 150 deg.C for 15 min;
step eight: taking out and keeping the temperature constant for later use;
B. making soft sweets
Step nine: preparing a pure copper pot for air drying for later use;
step ten: pouring the maltose water and the white granulated sugar into a copper pot, stirring uniformly, and decocting with slow fire until the maltose water and the white granulated sugar are foamed;
step eleven: mixing milk, the self-made rose freeze-dried powder and condensed milk, and placing in a pot to boil;
step twelve: pouring the liquid obtained in the step eleven into the step eleven, and stirring the liquid with a silica gel scraper until the liquid is uniform and glossy;
step thirteen: pouring butter into the step twelve, and stirring the butter uniformly by using an egg beater;
fourteen steps: placing the step thirteen on a silica gel pad for refrigeration and shaping;
step fifteen: the shape can be adjusted by refrigeration, and then the mold can be demoulded;
C. two-in-one
Sixthly, the steps are as follows: manually bonding the cake bottoms obtained in the step eight with the soft sweets obtained in the step fifteen;
seventeen steps: selecting special sugar paper for packaging, and refrigerating at low temperature of less than or equal to 5 ℃ for preservation.
2. The formulation of rose fondant and the preparation method thereof according to claim 1, wherein the formulation comprises: the weight parts of the protein, the white granulated sugar, the butter, the flour and the milk powder in the first step to the fourth step are as follows: 25:15:30:24: 6.
3. the formulation of rose fondant and the preparation method thereof according to claim 1, wherein the formulation comprises: the weight parts of the white granulated sugar, the condensed milk, the maltose, the milk, the butter and the rose freeze-dried powder in the seventh step to the tenth step are as follows: 15:15:20:40:1.5: 8.5.
4. the formulation of rose fondant and the preparation method thereof according to claim 1, wherein the formulation comprises: the multiple times in the fourth step are 4-5 times.
5. The formulation of rose fondant and the preparation method thereof according to claim 1, wherein the formulation comprises: the refrigeration time in the fourteen step is 120-200 min.
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